Friday, 22 April 2016

Lemon Bundt Cake

I was on dessert for a wonderful cottage weekend that I enjoyed recently with my NBF's. I wanted to take something different, try a new recipe and satisfy a request for lemon. This recipe fit the bill, was easy to put together and tasted quite lovely. I also read in the paper that Bundt cakes are making a comeback which I was happy to hear. They are much easier then icing a layer cake and seem just a little more dense and moist at the same time. Pardon the Christmas motif on the paper plate. I was in a hurry. Also, I had to throw it into the freezer to cool it quickly to ice, then I cooled it too much and had to put it under the broiler in the oven so my Glaze looks a little questionable...
Sorry, I forgot to take a pic of the inside of the cake.

Lemon Bundt Cake
 1 package lemon cake mix
 1 box lemon flavoured instant pudding mix
 3/4 cup vegetable oil
 1/2 cup water
 4 eggs
 zest of one lemon
 2 cups icing sugar
 2 tBsp. butter, melted

Mix together the cake ingredients and place in a well greased and floured bundt pan. Bake at 350 F for 40 - 45 minutes. Allow to cool in pan for 10 minutes then turn out and prepare glaze. Make sure the cake is just slightly warm so the glaze doesn't all slide off. You could also add some lemon zest into the cake itself for additional lemon boldness.